Set it and forget it! That’s the motto for this weeknight meal.
Lisa Childs shares how to make fan favorite lettuce wraps in the instant pot.
Find more of Lisa’s recipes on Instagram, @instantpot_cooking
Quinoa Beef and Bean Lettuce Wraps
1 lb. ground beef (or turkey)
1 cup quinoa, rinsed
1 can black beans, rinsed
2 cups beef broth
2-3 T. taco seasoning, homemade preferred
1 4oz. Can green chiles, optional
1 head iceberg or romaine lettuce
Sour cream, salsa, avocado, red pepper, cheese, olives, lime, cilantro, chips for topping
Sauté ground beef in the instant pot on SAUTÉ. Add quinoa, beans, taco seasoning, and beef broth. Stir to combine. You can also add some frozen or canned corn or a can or green chiles at this point. Close the lid, turn your knob to sealing, and cook on manual high pressure for 2 minutes.
Let the pot naturally release pressure while you prepare other ingredients, about 5-10 minutes. Remove the lid, stir to fluff, and more seasoning as necessary. I like to hold the salt until after it cooks because some seasoning mixes contain a lot of salt. I like using beef bouillon over straight salt because it adds more flavor. Serve with lettuce or tortillas and toppings. Enjoy!
– If you want to add even more flavor, you can saute a finely diced onion and garlic with the ground beef.
-If you’re not into quinoa as much, you can add 1/2-1 pound more ground beef with the same amount of quinoa and liquid.
-Be aware of the salt content in all your seasonings.